Dairy-Free Classic Shortbread Biscuits
Delight in the buttery charm of shortbread—without the butter! These Dairy-Free Classic Shortbread Biscuits deliver the same tender, crumbly texture you love, using coconut oil as a dairy-free alternative. Made with a delicate blend of all-purpose flour, cornstarch, and powdered sugar, these biscuits boast a subtle sweetness and a hint of vanilla, making them perfect for tea time or as a simple dessert. With just six pantry-friendly ingredients and an easy rolling and cutting method, this recipe is wonderfully beginner-friendly, and the biscuits bake to perfection in under 20 minutes. Whether you’re dairy-free by necessity or choice, these melt-in-your-mouth shortbread biscuits will be your new go-to treat!
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Ingredients
- 180 grams All-purpose flour
- 50 grams Cornstarch
- 80 grams Powdered sugar
- 1 pinch Salt
- 115 grams Coconut oil, solid
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, powdered sugar, and salt until evenly combined.
Step 3
Add the solid coconut oil and vanilla extract into the dry ingredients. Use a pastry cutter or your fingers to rub in the coconut oil until the mixture resembles a sandy texture.
Step 4
Gently knead the mixture until it forms a cohesive dough. Be careful not to overwork the dough; it should hold together when pinched.
Step 5
Place the dough between two sheets of parchment paper and roll it out to about 1/2 inch thickness.
Step 6
Using a cookie cutter of your choice, cut out biscuit shapes and carefully transfer them to the prepared baking sheet, leaving some space between each piece.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the edges just begin to turn a light golden brown. Be mindful not to overbake, as they continue to harden as they cool.
Step 8
Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve the shortbread biscuits once they have cooled completely. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (429.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2158.2 |
| Total Fat 116.8g | 0% |
| Saturated Fat 95.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 149.0mg | 0% |
| Total Carbohydrate 263.4g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 79.2g | |
| Protein 18.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 26.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 205.1mg | 0% |
Source of Calories